Dinner
Chana masala – Punjabi chickpea curry
Punjabi chickpea curry in a dark, spiced tomato sauce with cinnamon, coriander, and amchur. Hearty, vegan, and full of depth.
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Rate:
50 min total
4 servings
Easy
Ingredients
servings
Chana masala
- 400 g Cooked chickpeas (or 2 tins, drained)
- 2 stk Onions, finely chopped
- 3 stk Tomatoes, blended or grated
- 4 fed Garlic, grated
- 2 cm Ginger, grated
- 2 stk Green chilies, slit
- 1 tsk Cumin seeds
- 1 stk Cinnamon stick
- 2 stk Bay leaves
- 2 tsk Ground coriander
- 1 tsk Garam masala
- 1 tsk Amchur (mango powder) or lemon juice
- 0.5 tsk Chili powder
- 2 spsk Neutral oil
- 1 håndfuld Fresh cilantro
Instructions
- 1
Fry spices and onions
- Heat oil in a pot. Add cumin seeds, cinnamon stick, and bay leaves and fry for 30 sec. Add chopped onion and fry for 6–8 min until golden.
10 minPot - 2
Add tomato and spices
- Add garlic, ginger, and green chilies. Fry 1 min. Add blended tomato, ground coriander, chili powder, and salt. Cook the sauce for 8–10 min until oil begins to separate at the edges.
10 minPot - 3
Simmer the chickpeas
- Add chickpeas and 150 ml water. Mash a handful of chickpeas with a spoon against the pot wall to thicken the sauce. Let simmer for 12–15 min. Add garam masala and amchur in the last 2 min. Garnish with fresh cilantro.
15 minPot
Details
Storage
Fresh
- • Duration: 4 days
- • Temperature: 5°C
- • Method: Store in the fridge. Flavour improves the next day.
Frozen
- • Duration: 90 days
- • Temperature: -18°C
- • Method: Freezes well. Thaw in fridge and reheat in pot.
Tips
Cooking
- • Mash some chickpeas to thicken the sauce naturally — this is the traditional method.
Author
N
Nordmad
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Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad